Topic: Functionality change salting  (Read 6925 times)


JP_Finn

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« on: May 19, 2020, 12:17:00 AM »
Main attraction for salting vs smoking or drying is the time it takes. Yet, you need to come back 5 days later to collect the salted protein. And coming back deducts usability that we can get by smoking. I.e. if I have to come back for the protein, why not take it to cabin to begin with?

As salting doesn’t require water and tub, we presumably heavy salt in-game.
So other than game mechanic from all other cooking, why can’t our characters pack the salted protein and let it cure in the rucksack?

In short, allow salted food to be picked up, before it’s “cooked”/cured. Don’t allow eating it before cooked/cured.

koteko

« Reply #1 on: May 28, 2020, 01:47:05 PM »
Agreed, this would be very cool, and allow to finally put salt to good use :)

Sami

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« Reply #2 on: January 05, 2021, 06:00:03 PM »
Main attraction for salting vs smoking or drying is the time it takes. Yet, you need to come back 5 days later to collect the salted protein. And coming back deducts usability that we can get by smoking. I.e. if I have to come back for the protein, why not take it to cabin to begin with?

As salting doesn’t require water and tub, we presumably heavy salt in-game.
So other than game mechanic from all other cooking, why can’t our characters pack the salted protein and let it cure in the rucksack?

In short, allow salted food to be picked up, before it’s “cooked”/cured. Don’t allow eating it before cooked/cured.

The salting mechanics in the game have worked just fine for the past decade or so, and I don't see an urgent need to change it now.
Salting is simplified in the game and it would need a container in real life. It would also extract liquids from the foodstuff and be messy to carry around, and the moving of the salting container wouldn't do good for the carefully stacked foodstuff especially in the early stage of the process. So, carrying wouldn't feel quite right and it's considered settled food preservation method after all.
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